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The Berry Best Granola

This berry granola is ADDICTING! A sweet and salty combination of oat clusters, dried berries and cherries, nuts, and seeds that makes for the best granola!


Last weekend, we divided and conquered. Mark took Piper to soccer, I took Shea to a friend’s house, we both watched Piper’s soccer game while Shea made her way to Grand Rapids with a swim teammate for their warm-ups. Mark, Piper, and I came home to let the dog out before venturing to Grand Rapids (1. 5 hours north), watched Shea’s 3 events (she took 5.42 seconds off her 50 freestyle and swam her first 100 race!), went to the BUSIEST TRADER JOES EVER, and ate at Chic-Fil-A because we don’t have one anywhere near us!

At Trader Joe’s, the checkout lines were 7 people and carts deep, blocking the entry to each aisle. Shea said, “Oh my gosh! Want me to get a place in line while you shop?” Brilliant, child. There’s few more life-questioning moments than navigating a maze of people and carts with a case of wine while your 9-year-old is your place holder in line. BUT, we did it! And the girls were only 30 minutes late to their first Sweetheart Dance with Mark…perhaps because I insisted on several posed shots at the house. Perhaps. At least we were all stocked up with our TJs goods, though! There’s no better place to get all the nuts, seeds, dried fruit, and seeds that are called for in this recipe. Enjoy!


  • A Good Start: Rich in heart-healthy, satisfying fats, this homemade berry granola is not only delicious but healthy and offers a great start to the day!
  • Kid-Friendly: Granola is kid-friendly as-is and with the crunchy clusters and the fun shape and size of dried berries and freeze dried strawberries, it’s well-loved by littles!
  • Make-Ahead: This granola stays crunchy and fresh for up to 4 weeks before freezing (which is a great option, too!). Enjoy it for weeks on end!


  • Coconut Oil: If you prefer an alternative, olive oil or avocado oil work best. A nut butter, soy butter, or seed butter will also work great, but alter the flavor significantly.
  • Brown Sugar: You can use additional honey, agave, pure maple syrup in place of brown sugar, if you prefer.
  • Honey: Agave or pure maple syrup can be used as a substitute for honey, as can a nut or seed butter, such as smooth peanut butter.
  • Seasoning: Cinnamon, nutmeg, and coriander are used for a warm, earthy flavor. Use more, less, or a different combination of flavors, if you prefer.
  • Extract: A bit of vanilla extract provides that unique and delicious, natural flavor that makes baked goods “pop”! Feel free to use almond or coconut extract, if preferred.
  • Salt: A bit of salt enhances the flavor of fats and sweet fruit, making this homemade granola truly addictive from the first bite! I love to use a coarse sea salt, but use whatever salt (or salt substitute) you prefer.
  • Oats: Use old fashioned whole grain oats or whole oats; quick cooking or instant oats are not hearty enough for best results.
  • Nuts: Use about 1 1/2 cups of your favorite combination of tree nuts or peanuts – anything goes!
  • Dried Fruit: A combination of dried berries or freeze-dried strawberries was used (as well as dried cherries), However any combination of 2 cups of dried fruit or freeze-dried fruit works great. Raisins as well as figs, dates, or apricots that have been chopped are excellent substitutes, as well as freeze-dried raspberries or freeze-dried blueberries if you can find them.
  • Seeds: In place of sunflower seeds, feel free to substitute in pumpkin seeds (pepitas), chia seeds, hemp seeds, sesame seeds, or additional nuts.
  • Egg Whites: The whites from eggs or egg whites from a carton work best. You can leave this ingredient out, if preferred. There is no good substitute for egg whites.


  • For easier clean-up, line your baking sheet with parchment paper.
  • Store leftover granola that has been cooled completely in an airtight container or zipped bag or Mason jar at room temperature for 4 weeks or in the freezer for 6-9 months. I recommend freezing in small batches.
  • Use unsalted nuts and seeds to keep the sodium content low.
  • If you wish to reduce the sugar content, ensure the dried fruit has no added sugar. You can also reduce the brown sugar by half.


Why are there egg whites in the recipe?

The egg whites help create lots of clusters that help make for crunchier granola. Fold the egg whites into the granola at the end versus with the wet mixture that contains the coconut oil and honey.

​What are some unique ways to eat granola?

Other than a simple bowl of crunchy granola served with milk (cold oat milk – delish!) or sprinkled over your favorite yogurt with sliced banana or fresh berries, granola can also be served as a topping for ice cream, oatmeal, or applesauce. I also love to eat it as-is by the handful as a quick, on-the-go snack. My favorite way, however was as a part of a yogurt parfair, made complete with gorgeous strawberries and juicy, ripe blueberries! A sprinkle of coconut flakes makes for the perfect finish!

Is this a gluten-free granola recipe?

If you use certified gluten-free oats, yes! However, many oats are processed in production facilities that process wheat or wheat-containing foods so be sure to read labels carefully when following a gluten-free diet.


  • Naturally dariy-free
  • ​To make vegan, use maple syrup in place of honey and omit the egg whites.
  • Gluten-free with use of certified gluten-free oats
  • Low in sodium with only 108 milligrams per serving
  • A good source of unsaturated fat and fiber offering lots of staying power 

The Berry Best Granola

The Berry Best Granola

Yield: 12 1/2 cups (25 servings, 1/2 cup each)
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes

A sweet and salty combination of oat clusters, dried berries and cherries, nuts, and seeds that makes for the best granola!


  • 1/2 cup coconut oil
  • 1/3 cup brown sugar
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 6 cups old-fashioned oats
  • 1/2 cup slivered almonds
  • 1/2 cup pistachios
  • 1/2 cup pecan halves
  • 1/2 cup dried cherries
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries
  • 1/2 cup freeze-dried strawberries
  • 1/2 cup unsalted sunflower seeds
  • 2 egg whites, beaten until frothy


  1. Preheat oven to 325 degrees F.
  2. In a small sauce pan over medium-low heat, combine the coconut oil, brown sugar, honey, vanilla extract, cinnamon, nutmeg, coriander, and salt; bring to a simmer and whisk to combine well. Remove from heat.
  3. Meanwhile, combine the oats, nuts, dried fruit, and sunflower seeds in a large bowl; mix together.
  4. Pour the coconut oil mixture over the oat mixture and mix until well-combined. Fold in the whisked egg whites.
  5. Spread half the oat mixture onto each of 2 over-sized baking sheets and bake for 40 minutes, stirring halfway through.
  6. Allow to cool completely breaking into chunks and storing in an airtight container for up to a month.
Nutrition Information:
Yield: 25 Serving Size: 1/2 cup
Amount Per Serving: Calories: 230Total Fat: 10.7gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 0mgSodium: 108mgCarbohydrates: 30.9gFiber: 3.5gSugar: 15.4gProtein: 4.6g

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LOVE oats and granola and granola-y things! 

Be well,

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